Classic Southern Fried Okra with Cornmeal
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 lb
Classic Southern fried okra with cornmeal is tender-crisp on the inside and crispy on the outside — perfect for okra lovers and okra skeptics alike!
- 1 lb okra
- 2/3 cup buttermilk
- 2/3 cup flour
- 1/3 cup cornmeal
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp dried parsley
- 2 tsp salt
- 2 cups Cooking oil (about 1/2 inch deep in your pan)
Wash the okra and trim off stems. Cut into 1/2-inch slices.
Pour buttermilk into a large, flat-bottomed bowl and toss the okra in it until fully coated.
In another large flat bowl, combine flour, cornmeal, garlic, onion powder, paprika, cayenne pepper, black pepper, parsley, and salt. Drain the okra and toss in cornmeal mixture.
Heat half an inch of oil, about 2 cups, in cast iron skillet over medium heat. Test to see if oil is ready by putting in one piece of okra and see if it sizzles - It should be a slow sizzle, but not too slow. I don't use a thermometer but if you do, it should be about 350 to 375 degrees.
Fry okra until golden brown, turning halfway through if needed, about 3 minutes. Do two or three batches as needed to not crowd the pan. Scoop out with slotted spoon and drain on paper towel. Enjoy!